Vegan Caramels
Indulge in the rich, buttery sweetness of these Vegan Caramels, a plant-based twist on the classic treat that's as luscious as it is guilt-free. Made with just a handful of wholesome ingredients like full-fat coconut milk, coconut sugar, and maple syrup, these dairy-free delights deliver a creamy, melt-in-your-mouth texture and a deep caramel flavor with a hint of natural coconut. Perfectly finished with a sprinkle of flaky sea salt for that irresistible salted caramel magic, they're an elegant homemade candy that's quick to prepare in just 25 minutes. Whether you're satisfying a sweet tooth or crafting edible gifts, these vegan caramels are the perfect blend of indulgence and simplicity.
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Recipe Information
Ingredients
- 1 cup Full-fat coconut milk
- 1 cup Coconut sugar
- 1 tablespoon Maple syrup
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Sea salt
- Optional flaky sea salt for garnish
Instructions
Prepare a small loaf pan (approximately 8x4 inches) by lining it with parchment paper, leaving some overhang for easy removal later.
In a medium-sized saucepan, combine the full-fat coconut milk, coconut sugar, maple syrup, coconut oil, and sea salt.
Place the saucepan over medium heat and stir the mixture until the sugar dissolves and everything is well combined.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Simmer, stirring frequently, to prevent burning.
Continue cooking the mixture for about 15-20 minutes, or until it thickens and reaches a caramel-like consistency. You can test the readiness by dropping a small amount onto a cold plate—if it hardens slightly but remains pliable, it's ready.
Remove the saucepan from the heat and stir in the vanilla extract.
Pour the caramel mixture into the prepared loaf pan and smooth the top with a spatula.
If desired, sprinkle flaky sea salt evenly over the top for a salted caramel flavor.
Allow the caramel to cool at room temperature for about 1-2 hours, or until completely set.
Once set, lift the parchment paper out of the pan and place the caramel slab on a cutting board.
Use a sharp knife to cut the caramel into small squares or rectangles.
Store the caramels in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1580 mg | 69% | |
| Total Carbohydrate | 263.5 g | 96% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 257.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 631 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
